NUTRITION

SERVINGS

INGREDIENTS

8 oz extra firm tofu

0.25 cup young green jackfruit

0.25 cup black beans

1 medium corn tortillas

0.13 whole avocado

1 tbsp lime juice

0 tsp olive oil

1 tsp chili powder

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Drain and rinse the jackfruit and black beans. Shred the jackfruit into thin pieces using a fork.

• 2

  Press the extra firm tofu to remove moisture, then crumble it into small, bite-sized pieces.

• 3

  Heat the olive oil in a large non-stick skillet over medium heat.

• 4

  Add the shredded jackfruit, crumbled tofu, and black beans to the skillet.

• 5

  Stir in the chili powder, smoked paprika, garlic powder, sea salt, and black pepper until the mixture is evenly coated.

• 6

  Cook for 8 to 10 minutes, stirring occasionally, until the jackfruit is tender and the tofu crumbles are slightly browned and crispy.

• 7

  While the filling cooks, mash the avocado with the lime juice in a small bowl until smooth and creamy.

• 8

  Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side.

• 9

  Divide the jackfruit and tofu mixture between the tortillas, then top each with a dollop of avocado crema and fresh cilantro.